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Sweet ‘n Spicy Chicken

This is one of my all-time favorite chicken recipes. When I serve it to company, they never guess my “secret” ingredient — jelly! I especially like it served with rice and broccoli on the side. –Mellyn Yield: 6 servings

1/2-1 Tablespoon oil

2 13-ounce cans chicken — or about 1 lb fresh, cooked and cubed**

2 teaspoons taco seasoning mix

1 cup salsa

3/4 cup jelly — I’ve used peach and apple and crab apple with great success!

Heat oil in a skillet.

Drain chicken and add to skillet.

Sprinkle chicken with taco seasoning mix and brown lightly.

Combine salsa and jelly; stir into skillet.

Bring to a boil.

Reduce heat; cover and simmer for 2-3 minutes.

Serve over rice.

**If you’re using fresh, you may need to add more taco seasoning. Canned chicken is more salty. I also cut back the jelly a bit when using fresh chicken.